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Creamy Pea and Mint Risotto

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This creamy pea and mint risotto is a comforting spring dinner featuring tender Arborio rice, sweet peas, and fresh mint for a bright, velvety finish. It’s easy to make, naturally gluten-free, and perfect for family gatherings or weeknight meals.

Ingredients

Scale
  • 1 1/2 cups Arborio rice (about 10 oz)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped (or 1 small onion)
  • 2 cloves garlic, minced
  • 1 1/2 cups fresh peas (or frozen, thawed)
  • 5 cups vegetable stock, kept warm
  • 1/2 cup dry white wine (optional)
  • 1/4 cup heavy cream
  • 1/2 cup fresh mint leaves, finely chopped
  • 3/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste
  • 1 teaspoon lemon zest (optional)
  • Extra mint leaves, for garnish
  • Shaved Parmesan, for garnish
  • Freshly ground black pepper, for garnish
  • Lemon wedges, for serving

Instructions

  1. Prep all ingredients: chop shallots, garlic, and mint; grate Parmesan and lemon zest; measure rice, peas, and stock.
  2. Heat olive oil and 1 tablespoon butter in a large saucepan over medium-low heat. Add shallots and cook until translucent, about 2-3 minutes. Stir in garlic and cook for 1 minute.
  3. Add Arborio rice and stir gently for 2-3 minutes until grains are glossy and just start to turn opaque.
  4. Pour in white wine and stir until almost fully absorbed.
  5. Begin adding warm vegetable stock, about 1/2 cup at a time, stirring frequently and letting each addition absorb before adding more. Continue for about 18-20 minutes until rice is creamy but al dente.
  6. When rice is nearly done (after about 15 minutes of adding stock), stir in peas. Cook for 5 minutes until peas are bright and tender.
  7. Stir in remaining butter, heavy cream, chopped mint, and Parmesan. Mix until creamy. Add lemon zest if using. Taste and adjust seasoning.
  8. Remove from heat and let risotto rest for 1-2 minutes.
  9. Serve in warm bowls, garnished with extra mint, shaved Parmesan, black pepper, and lemon wedges.

Notes

Use low-sodium stock and Parmesan for less salt. For vegan or dairy-free, substitute butter and cream with olive oil and coconut cream, and use vegan Parmesan. Stir gently and keep stock warm for best texture. Risotto is best served fresh but can be stored in the fridge for up to 3 days.

Nutrition

Keywords: risotto, spring dinner, creamy pea risotto, mint risotto, vegetarian, gluten-free, easy dinner, Arborio rice, comfort food

Find it online: https://hungermind.com/creamy-pea-and-mint-risotto-recipe-easy-spring-dinner-ideas/